Sweet Potato & Pecan Paninis with Smoked Gouda

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Sweet Potato & Pecan Paninis with Smoked Gouda


  • 1 1/2 tablespoons unsalted butter, plus additional for brushing sandwiches
  • 1/4 cup chopped pecans
  • 2 tablespoons packed Dixie Crystals Light Brown Sugar
  • 1 cup cooked sweet potatoes, mashed
  • 2 teaspoons roasted garlic, chopped (or 1 teaspoon minced garlic)
  • 1 tablespoon chopped fresh sage
  • Salt and freshly ground black pepper, to taste
  • 8 slices country style or peasant bread
  • 1 1/2 cups (6 ounces) shredded smoked Gouda cheese


      1. Melt butter in medium skillet over medium heat.
      2. Add pecans and cook, stirring, until golden brown and toasted.
      3. Add brown sugar and cook, stirring, for 1 minute.
      4. Transfer to a plate to cool. In medium bowl, combine sweet potatoes, garlic, sage, and cooled pecan mixture. Season with salt and pepper.
      5. Sprinkle four slices of bread, on one side, with half the cheese. Top with 1/4 of sweet potato mixture; sprinkle with remaining cheese.
      6. Top with second piece of bread; pressing gently.
      7. Lightly brush sandwiches with softened butter.
      8. Heat in a panini press or skillet until lightly browned on both sides and cheese has melted. Serve warm.
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